Name: Dark Chocolate Espresso Tapioca Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 cups water -; 2/3 cup pearl tapioca -; 1 carton (32 ounces) unsweetened almond milk -; 4 large eggs, separated -; 1-1/4 cups sugar, divided -; 1 to 2 tablespoons instant espresso powder -; 1/2 teaspoon salt -; 1/4 cup dark baking cocoa -; 1 teaspoon vanilla extract -; Chopped chocolate-covered espresso beans, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dark Chocolate Espresso Tapioca Pudding

1. 2 cups water -

2. 2/3 cup pearl tapioca -

3. 1 carton (32 ounces) unsweetened almond milk -

4. 4 large eggs, separated -

5. 1-1/4 cups sugar, divided -

6. 1 to 2 tablespoons instant espresso powder -

7. 1/2 teaspoon salt -

8. 1/4 cup dark baking cocoa -

9. 1 teaspoon vanilla extract -

10. Chopped chocolate-covered espresso beans, optional -

How to cook deliciously - Dark Chocolate Espresso Tapioca Pudding

1. Stage

In a large saucepan, combine water and tapioca; let stand 30 minutes. Whisk in almond milk, egg yolks, 1/2 cup sugar, espresso powder and salt. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 10-15 minutes, stirring frequently. Combine 1/4 cup sugar and baking cocoa; stir into pan. Cook and stir 2 minutes longer.

2. Stage

In a large bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.

3. Stage

Gently fold a small amount of tapioca mixture into egg whites; return all to pan, whisking constantly. Cook and stir 2 minutes. Remove from heat. Cool 15 minutes; stir in vanilla. Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold (pudding will thicken upon cooling). If desired, garnish with chopped espresso beans.